Chocolate Chip Cookies Le Cordon Bleu (American)

Ingredients
-150g butter, soft (room temp or slightly softer)
-150g granulated sugar
-150g light brown sugar
-4g salt (optional)
-5g pure vanilla extract
-2 eggs
-150g all-purpose flour
-150g whole wheat pastry flour
-3/4 tsp baking soda
-275g dark chocolate chips (I use Ghirardelli)
- Sea salt (optional)
Directions
1. Preheat oven to 375 degrees F.
2. Place eggs in a bowl of warm water.
3. Using the mixing bowl from your Kitchen Aid, scale out butter, sugars, and salt.
4. Use paddle attachment. On stir speed, cream together ingredients until just incorporated then
STOP.
5. In a separate bowl, scale out dry ingredients (flours and baking soda).
6. Turn mixer back on stir and add eggs in one at a time then vanilla. STOP mixing.
7. Sift flours and baking soda onto parchment paper.
8. Take bowl off mixing stand and dump in sifted ingredients.
9. On low mix ingredients until flour is barely incorporated (a slight dust of dry flour is okay).
10. Scrape bowl with paddle attachment and mix again for 5 seconds then STOP.
11. Take bowl off mixing stand and fold in chocolate chips.DO NOT OVER MIX!
12. Line baking sheet with parchment paper. Using a portion control scoop (Preferably Size 20),
scoop dough (level scoops) and place in 3x5 rows on parchment paper.
13. Sprinkle scoops with sea salt and chill in refrigerator for 20 minutes.DO NOT SKIP THIS
STEP!
14. Remove from refrigerator and bake for ~12 minutes or until edges are a deep golden brown.
15. Let cool for 5 minutes until placing on cooling rack. Let cookies cool completely before placing
in tupperware or plastic bag. If you want to save these beauties for a later date, you can store them
in the freezer for up to 3 months! THAT will require a lot of willpower. Woof.